Sugar Free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 15oz can pumpkin, 3/4 cup Splenda, 1 tsp cinnimon, 1/2 tsp salt, 1/2 tsp Ginger-ground, 1/4 tsp Cloves-ground, 2 eggs large, 1 can 12oz fat free evaporated milk, 1 ready bake pie crust, cool whip lite for topping.
MIX splenda, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and splenda-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with lite cool whip before serving. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KENTK2.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with lite cool whip before serving. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KENTK2.
Nutritional Info Amount Per Serving
- Calories: 199.7
- Total Fat: 9.3 g
- Cholesterol: 58.0 mg
- Sodium: 502.8 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.9 g
- Protein: 5.5 g
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